Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, angel food cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery.
Angel food cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Angel food cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook angel food cake using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Angel food cake:
- Prepare 360 ml egg whites (11-12 eggs)
- Prepare 125 g plain flour
- Take 300 g caster sugar
- Prepare 1 tsp cream of tartar
- Take 1/2 tsp salt
- Get 1 tbsp. freshly squeezed lemon juice
- Get 2 tsp vanilla extract
- Get 1/2 tsp rose water or your favourite extract (almond, orange)
If you leave an indentation on the cake, it needs to be baked for longer. Learn more about this cake doneness test. Why is it called angel food cake? There's a reason angel food cake is a favorite dessert —it's tender, light as air, and tastes, well, divine.
Steps to make Angel food cake:
- Sift the flour with half the amount of the sugar into a bowl. Preheat the oven to 180C/350F/gas 4. Get a two part angel food cake tube pan ready but do not grease it.
- Separate the eggs while cold – it’s much easier (some ideas for what to do with the egg yolks in the preface above) and bring them to room temperature.
- Place them in the bowl of a standing mixer with a balloon whisk attachment, or in a very large bowl if using a hand held mixer with a whisk. Beat until foamy.
- Add the cream of tartar, salt and the lemon juice and continue until soft peaks. Start adding the remaining sugar, by a tablespoon, and continue beating until the meringue is stiff and glossy and the sugar is used up. Add the vanilla extract and your flavour and beat in.
- Fold the flour and sugar mix into the meringue in four goes, using a spatula or a hand whisk – be careful not to deflate the mix.
- Pour it into the tin, cut a spatula through the batter to smooth it out and remove any air pockets.
- Bake for 40-45 minutes until a skewer inserted into the middle comes out clean and the sponge springs back when gently pressed.
- Immediately invert the tin and prop it up on an upturned bowl or small pot, so the cake is suspended in the tin. Leave it to cool completely.
- When cold, run a palette knife around the sides of the tin to release the cake, then run it along the bottom and around the tube to unmould it. Place on a serving dish and decorate with strawberries, cream, and all things summery.
Why is it called angel food cake? There's a reason angel food cake is a favorite dessert —it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients. Angel food cake is one of the most versatile desserts we know. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar.
So that’s going to wrap it up with this exceptional food angel food cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
